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Grilled spring onions with romesco sauce

Matt Tebbutt from Market Kitchen
A hot red pepper and almond sauce complements Matt Tebbutt's starter or side

Grilled spring onions with romesco sauce

Method

1. Preheat the oven to 200C/gas 6.

2. Put the peppers, chilies and garlic in a roasting tin, drizzle over 1 tablespoon of the olive oil and roast in the oven for 30 minutes until tender.

3. Remove the seeds from the peppers and chilies and blend in the blender along with the garlic. Add the remaining oil, sugar and vinegar and blitz again until you have a smooth sauce. Add almonds and blitz to a coarse paste. Set aside.

4. Brush the spring onions in a little olive oil and cook them whole on a griddle or under the grill. Serve with dollops of the romesco sauce.

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Serves: 2-4

Prep: 15 min
Cook: 40 min

Ingredients
2 red peppers
2 red chillies
4 garlic cloves
115ml virgin olive oil
1 tsp Sugar
1 tbsp red wine vinegar
100g roasted almonds
6-8 Spring onions